4 (6-ounce) C. Wirthy Salmon Fillets 

Marinade:

• 1 tablespoon maple syrup 
• 1 tablespoon teriyaki sauce 
• 1 tablespoon pineapple juice 
• 1 teaspoon minced fresh ginger 
• 1 clove garlic, mashed

Pineapple Salsa:

• 1 medium size ripe tomato, seeded and chopped into small cubes
• 1/4 cup chopped orange bell pepper
• 1 red jalapeno, deseeded and finely minced
• 1/2 cup fresh pineapple diced
• 1 teaspoon salt
• 1 tablespoon sugar

Directions:

1. Combine marinade ingredients In a non-reactive bowl
2. Place C. Wirthy Salmon fillets in a resealable plastic bag or non-reactive baking dish
3. Pour marinade over fillets and refrigerate 2 hours (or longer)
4. Make and refrigerate Pineapple Salsa while salmon is marinating

Pineapple Salsa:

1.  Place all ingredients in a small, non-reactive saucepan
2. Simmer over low heat for about 5 minutes. Cool
3. Refrigerate until ready to serve with the salmon

Cooking the Salmon:

1. Place grill tray on BBQ and preheat BBQ to approximately 350°F
2. When the BBQ is hot, spray it with cooking spray and place the salmon on the hot grill tray
3. Turn the salmon over after 2 or 3 minutes and cook for another 1 to 3 minutes, or until desired doneness

Top salmon fillet with a spoonful of pineapple salsa and serve with jasmine rice.